Veggie Frittata
A one-pot brunch or dinner. So easy and so good! Serves 6, BUT you can save leftovers for up to 5 days in the refrigerator; it’s a fabulous breakfast-to-go for another day!
1 Tbsp. olive oil
2 Tbsp. chopped green onion, shallot, or leeks
4 c. mixed small-chopped green veggies of your choice –spinach, peas, broccoli, radishes, etc.
6 eggs, beaten
¼ c. milk
¼ c. grated Parmesan cheese
Salt and pepper
Optional (a good use of leftovers): ½ c. cooked chewy grain –farro, barley, wheatberries, etc.
Preheat oven to 400. Sauté shallots or leeks in the olive oil in a 10” oven proof skillet for 2-3 minutes. Add asparagus (and shelled peas, if fresh) and cook another minute, just until barely crisp-tender. Don’t overcook because they will continue to cook in the oven. Quickly toss in the other veggies; sauté one more minute to give them a cooking head start too. Remove from heat.
In a bowl, whisk eggs, milk, cheese, salt and pepper.
If using, stir in the cooked grain.
Pour into the skillet, pushing the veggies around so that they are evenly distributed throughout the frittata. Bake for about 10-12 minutes, until it is set (test with a toothpick or knife).
Cut into wedges and serve.
Recipe created or adapted by Liz Talley, Urban Graze
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